Shishito Pepper Martinis Peppini Recipes

SAUTEED SHISHITO PEPPERS

Steps:

• Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium to medium-high heat. When the oil is hot, add the whole peppers in one layer and sprinkle them with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook for 4 to 6 minutes, tossing often until blistered and browned. Off the heat, squeeze some lime juice on the peppers and sprinkle with flaked sea salt. Serve hot right from the pan or transfer to a small serving dish. Have a dish nearby for discarding the stems.

SHISHITO PEPPERS WITH CHILI AND LIME

Steps:

• Heat the oil in a large saute pan over medium-high heat until hot, then add the shishito peppers. Cook, stirring frequently to allow even charring, until softened slightly and blistered in spots, 3 to 5 minutes.
• Meanwhile, stir together the chili powder, sesame seeds, zest, 2 teaspoons salt and some black pepper in a small bowl. Combine ponzu and lime juice in another bowl.
• Place peppers in a large bowl and toss with the spice mixture and about half the ponzu-lime mixture, stirring well to evenly coat the peppers. Place on a serving platter, finish with flaky salt and serve with the remaining sauce alongside.

SHISHITO PEPPER MARTINIS (PEPPINI)

Steps:

• Heat a heavy cast iron or steel pan over medium-high to high heat and add 1 tablespoon oil. Add the peppers and blister, letting them sit on one side and then tossing a few times until they at blistered all the way around, about 8 minutes total. Season with sea salt.
• Lay the lemon slices in the pan so that they are flat to the bottom of the pan. Allow the lemons to color slightly and flip, about 2 minutes total. Remove to a bowl.
• Squeeze lemon half over peppers. Sprinkle on flaky salt and drizzle with 1 teaspoon oil.
• Shake or stir vodka, vermouth, and ice together in batches, adding 1 teaspoon or so of the juices from the bowl of peppers and lemons to each batch. Strain into martini glasses. Garnish each martini with a pepper and a slice of lemon.

SHISHITO PEPPER ICE CREAM

Steps:

• Set a cast iron skillet over high heat.
• Dip peppers in oil to coat, then set in the hot skillet to blister, 30 seconds per side.
• Remove from the heat and sprinkle with salt. Remove and discard stems. Blend peppers and sugar in a food processor until thoroughly combined.
• Combine pepper-sugar mixture, cream, milk, and milk powder in a saucepan over low heat. Cook and stir until sugar and milk powder have dissolved, 3 to 5 minutes.
• Whisk egg yolks in a small bowl. Add to the saucepan and cook, stirring occasionally until mixture reaches a temperature of 175 degrees F (80 degrees C), about 10 minutes.
• Pour ice cream base into a bowl, cover, and refrigerate 8 hours to overnight.
• Remove ice cream base from the refrigerator and strain out pepper fragments with a mesh sieve.
• Pour base into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.